Natalies Chipotle Shrimp Tacos

• 8 whole Chipotle Peppers In Adobo Sauce, Seeded
• 3 Tablespoons Tomato Puree
• 1 Tablespoon Canola Oil
• 1/2 whole White Onion, Minced
• 2 cloves Garlic, Minced
• 2 pounds Shrimp: Peeled, Deveined, Rinsed
• 1/4 cups Chicken Broth
• 8 pieces Whole Wheat Soft Taco Shells
• 1 cup Quick Pickled Red Cabbage
• 4 Tablespoons Reduced Fat Sour Cream
• 1 whole Avocado, Sliced
• 1 whole Lime
• 1/4 heads Red Cabbage, Thinly Sliced
• 1/4 cups Apple Cider Vinegar
• 1/2 teaspoons Celery Seed
• 1 Tablespoon White Sugar

1. In the bowl of a food processor, add chipotle peppers and tomato puree.
2. Pulse a few times making sure to scrape down the sides of the bowl so that all the components are well chopped.
3. Set aside.
4. In a large skillet, heat canola oil over medium to medium high heat.
5. Brown onions and garlic until slightly clear (about 1 minute).
6. Add shrimp.
7. Let them cook on each side until just turning pink.
8. Remove just the shrimp to a waiting plate.
9. To the skillet with the onions and garlic, add in the chipotle pepper mixture.
10. Stir mixture once and then add chicken broth to loosen up the sauce a little.
11. Turn the heat down a tad.
12. Add the shrimp back in and stir making sure to coat the shrimp in the chipotle sauce.
13. Let everything cook together for another minute.
14. Using about 5-6 shrimp per taco, begin arranging tacos.
15. Top a tortilla with the shrimp, then with pickled red cabbage, a few dollops of sour cream, and a few slices of avocado.
16. Finish with a squeeze of lime.
17. For the pickled red cabbage, add red cabbage, apple cider vinegar, celery ceed, and white sugar to a ziploc bag or bowl.
18. Let the cabbage marinate for about an hour.

peppers, tomato puree, canola oil, white onion, garlic, shrimp, chicken broth, whole wheat soft taco shells, red cabbage, cream, avocado, lime, red cabbage, apple cider vinegar, celery, white sugar

Taken from tastykitchen.com/recipes/main-courses/nataliee28099s-chipotle-shrimp-tacos/ (may not work)